Ingredients
- 1 tablespoon salt
- 2 pounds clams (Manila clams or cockles, scrubbed)
- 1 cup sake
- 1 cup water
- 2 teaspoons unsalted butter (cut into 4 pieces)
- 2 scallions (white and light green parts only, thinly sliced)
- 1 teaspoon togarashi spice blend (see Note)
- Note: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets.
How to Make
-
Step 1: Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.
-
Step 2: In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
-
Step 3: Spoon the clams into 4 medium bowls. Add the butter to the broth. Spoon the broth into the bowls, garnish with the scallions and togarashi, and serve at once.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.